Bring a medium saucepan of water to the boil. Add chicken breast and poach for 15 minutes or until cooked through. Set aside to cool, then shred using two forks. Season with pepper.
Working with one wrapper at a time, soak in water for 30 seconds, then place on a damp tea towel. Place a little chicken, cabbage, carrot and cucumber along one edge of wrapper, then fold over until ingredients are covered. Fold in each side then roll up, compressing lightly to seal. Chill in fridge. Repeat with remaining wrappers and filling.
Place rolls in lunch boxes along with ricotta spooned into 2 small airtight containers, crispbreads and apple.